Vegan Tenders with Kale and Apple Slaw and Homemade Fries

To make the Vegan Tenders:


For the Tenders:

½  400g block (200g) firm tofu, drained

100g (3/4 cup) vital wheat gluten

Juice of 1 lemon

½ small onion, finely diced

1 clove garlic, micro planed or chopped

Dash black pepper

1 tsp salt

1 ½ tbsp nutritional yeast

2 tsp BBQ seasoning

1 tbsp tamari

75g plain flour

50ml cold water


For the Batter:

275g plain flour

1 tbsp mild chilli powder

2 tsp Cajun seasoning

1 tbsp oregano

2 tbsp nutritional yeast

2 tsp salt

1 tsp wholegrain mustard

1 tsp harissa paste

1 tsp garlic puree

3 tbsp tomato puree

450ml cold water


150g plain flour for dusting

1 tsp salt.

Enough sunflower oil for deep frying

You will also need 6 plain tortilla wraps


To make the tenders, put all the tender ingredients, up to and including the tamari, into a food-processor and blitz until everything is chopped up fine and brought together into a dough ball. Put the contents of the food-processor into a mixing bowl and add the flour and the water. Stir with a table knife and then knead with your hands for approximately 10 minutes, until you have an elastic dough consistency.

Bring a saucepan of water to the boil. While it is coming to the boil, divide the dough into 12 equal parts, then roll those into sausage shapes, about 4 inches in length. Use the palm of your hand to flatten out the sausage shapes.


When the water is boiling, put in the tenders and simmer, with a lid on, for 20 minutes. Drain and allow to cool.

To make the batter, put all the batter ingredients, apart from the water, into a mixing bowl and then add the water, a little at a time, whisking constantly to prevent lumps from forming.

Once the tenders have cooled, put them in a bowl of cold water to soak, then take a third bowl and put in the 150g plain flour and the salt.

Fill a saucepan NO MORE THAN HALF FULL with the sunflower oil, and bring up to frying temperature. While the oil is coming up to temperature, line up your three bowls so that you have the vegan tenders on the left, the seasoned flour in the middle and the batter on the right.

Preheat the oven to gas 4/180C/350F.

Take 4 of the tenders from the water and put them in the flour. Give the flour a gentle shake to completely coat the tenders, then transfer them over to the batter, making sure to shake off any excess flour first. Cover the tenders fully in the batter, then take the batter bowl over to the hot oil. Check that the oil is at the right temperature by dropping a little of the batter into it. It will bubble and rise to the surface straight away.

Now gently add your four tenders, one at a time, to the oil and deep fry for 6-8 minutes. After they have been cooking for about a minute, use a slotted spoon to gently move them around a bit, so that they don’t stick to each other. When they are golden brown, remove them with the slotted spoon and drain them off on a piece of kitchen paper. Repeat this process until all the tenders are cooked, then put them onto a baking sheet and place in the middle of the oven to keep warm.

To make the Kale and Apple Slaw:


3-4 black kale leaves, washed, stalks removed and finely sliced

50g walnuts, roughly chopped

2 celery stalks, finely sliced

40g raisins


For the Dressing:

100g vegan mayonnaise

1 tsp wholegrain mustard

Juice of ½ lemon

Salt and pepper to taste

Splash of white wine vinegar

3 tbsp maple syrup (or coconut nectar)

1 red apple, very finely sliced


Put the first 4 ingredients into a mixing bowl. Put all the dressing ingredients into a separate bowl and mix together with a whisk or fork, until fully combined. Pour the dressing over the ingredients in the mixing bowl, then add the sliced apple. Mix thoroughly, making sure the apple is completely covered with the dressing to keep it from going brown. Store in the fridge until ready to use.

For the Homemade Fries:

2-3 medium potatoes (sweet potatoes are also great for this)

Oil for deep frying


Wash the potatoes, leaving their skins on, and cut them into slices just under 1 cm in thickness. Cut those slices again into strips, so that the potatoes are cut into fry shapes.

Deep fry, in batches if necessary, until the fries are crisp and golden. Drain on some kitchen paper and serve immediately with a little sea salt.

To assemble the meal:

Lay a wrap on a chopping board. Take two vegan tenders and cut into slices, then place them along the middle of the wrap. Spoon on some of the kale and apple slaw, then drizzle on your favourite hot sauce. Roll the wrap closed and cut in half, then serve with a portion of the homemade fries.

Vegan Tenders.jpg


Rhubarb and Blueberry Jam

This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…

Caramelised Red Onion Dip

This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…

Asparagus, Mushroom and Leek Pastries

April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…

Vegan Meatballs in Tomato Sauce

What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…

Vegan Enchiladas

To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…

Spanish Lentils with Vegan Chorizo and Black Pudding

I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…

Vegan Fudge Cookies

We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…

Please follow and like us:
Tweet 20

4 thoughts on “Vegan Tenders with Kale and Apple Slaw and Homemade Fries”

  1. Pingback: Vegan Cherry Pie with Sweet Buckwheat Pastry - Richard Church UK

  2. Hi Richard, I can’t find Tamari any where ?
    Is lit like Tamarin ?
    Can I leave it out of the recipe if I have to ?

Leave a Reply

Wordpress Social Share Plugin powered by Ultimatelysocial
Scroll to Top
%d bloggers like this: